EcoCure #1 – 16oz

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$53.25

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SKU: 11-1008 Categories: , Tags: ,

Description

EcoCure # 1 is the Sausage Maker’s first all-natural curing blend! To help protect meats against harmful food bacteria’s such as C. Botulinum, L. Monocytogenes, and C. Perfringens, EcoCure #1 makes this possible without using synthetic chemicals like nitrites. EcoCure #1 also allows meats to obtain a nice, red color, minus the taste of celery!

Best used when making the following:

  • Bacon
  • emulsified sausages (Hot Dogs, Bologna)
  • smoked sausage
  • hams
  • pastrami
  • and other cooked, cured meats

Usage:

  • 1% of product weight (1.6oz per 10lbs of meat) – Mix in after all other ingredients have been added

Storage:

  • Store EcoCure #1 in a cool, dry, and well-ventilated area. Keep away from light and humidity

Ingredients:

  • Salt, Natural Fruit Extracts, and Natural Spice Extract

ECO CURE #1 “for use as a natural substitute for Instacure #1 or Prague Powder #1 and for any cures lasting 30 days or less.

Additional information

Weight 1 lbs

1 review for EcoCure #1 – 16oz

  1. Rick in AZ

    Outstanding cure! I won’t be going back to pink salt. I cured and cold smoked a whole pork belly for bacon, and it was the best I ever made! The color, texture and flavor are outstanding! Yep, it’s a bit pricey, but it goes a long way, and the result was amazing! I’m sold on EcoCure! Thank you for an amazing product.

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Questions and answers of the customers

    How long do I need to wait for sausage to cure before smoking?
  1. 0 votes
    Q How long do I need to wait for sausage to cure before smoking? answer now
    A

    24 hrs is always best practice.

  2. As this is non toxic, unlike the instacure, whats stopping you from just using the ecocure #2 for all meat curing, short or long?
  3. 0 votes
    Q As this is non toxic, unlike the instacure, whats stopping you from just using the ecocure #2 for...... Read more answer now
    A

    They have slightly different characteristics which make them ideal for different durations. I have yet to experiment with the product this way, but you can knock your socks off.

  4. Since this product does not contain nitrites or nitrates, is a curing period necessary? If so, how long?
  5. 0 votes
    Q Since this product does not contain nitrites or nitrates, is a curing period necessary? If so, ho...... Read more answer now
    A

    The curing time for EcoCure is the same as for InstaCure, whether it would be for whole muscle or ground meat, or a brine.

  6. Is this product kosher?
  7. 0 votes
    Q Is this product kosher? answer now
    A

    No, this product is not Kosher.

  8. What about for a brine. For Canadian bacon and other hams. A 10% or more pump?
  9. 0 votes
    Q What about for a brine. For Canadian bacon and other hams. A 10% or more pump? answer now
    A

    Yes, still continue to use the standard 10% brine formula. However, its best to calculate the total weight of salt, water and cure using an EQUILIBRIUM CURING method. It's most accurate.

  10. Do I need to reduce the salt require in the recipe because this product is 34% salt? Regular cure #1 is mostly salt, but you are required to use more of EcoCure that regular cure#1. Thanks forany help
  11. 0 votes
    Q Do I need to reduce the salt require in the recipe because this product is 34% salt? Regular cure...... Read more answer now
    A

    No, you really do not have to adjust your recipe at all. Your end result will not be excessively salty.

  12. Can you use a cure accelerator such as Sodium Erythorbate with this product?
  13. 0 votes
    Q Can you use a cure accelerator such as Sodium Erythorbate with this product? answer now
    A

    I'm not sure if it would have an effect on your product. I never tested the ECO CURES with an accelerant such as SE. It could possibly work.

  14. Can you use an accelerator with this product?
  15. 0 votes
    Q Can you use an accelerator with this product? answer now
    A

    I'm not sure if it would have an effect on your product. I never tested the ECO CURES with an accelerant such as SE. It could possibly work.

  16. Hello, how do I use the product? Is it a salt substitute or an additive? And is it suitable for German Leberkäse to retain the red color? (Meatloaf) The reason I ask is that the meatloaf is baked in the oven. Thank you
  17. 0 votes
    Q Hello, how do I use the product? Is it a salt substitute or an additive? And is it suitable for G...... Read more answer now
    A

    Hi,

    You can reach out to our kitchen specialist John. He uses the eco-cure and is very knowledgeable and can answer any questions you have. You can email him at [email protected] 

    Take care,

    Meghan

  18. How long if at all should I wait to cold smoke after stuffing?
  19. 0 votes
    Q How long if at all should I wait to cold smoke after stuffing? answer now
    A

    You should still wait at least 24 hrs for the meat to "cure"

  20. Hi there, this is a great product, do you ship to Thailand?
  21. 0 votes
    Q Hi there, this is a great product, do you ship to Thailand? answer now
    A

    Yes

  22. Hi, Do you sell to deliver in Europe (Belgium)?
  23. 0 votes
    Q Hi, Do you sell to deliver in Europe (Belgium)? answer now
    A

    We do, but shipping might be expensive overseas.